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Rutabaga Souffle

Charles.Durand's picture
  Mashed cooked rutabaga 1 Cup (16 tbs)
  Instant mashed potatoes 1⁄2 Cup (8 tbs) (Prepared According To Pkg. Directions)
  Milk 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Brown sugar 1 Tablespoon
  Ground mace 1⁄4 Teaspoon
  Eggs 3 , separated
  Dry bread crumbs 2 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Shredded parmesan cheese 2 Tablespoon

Beat the mashed rutabaga and potatoes together; set aside.
Blend the milk with cornstarch in a saucepan.
Bring to boiling over low heat; stir and cook about 3 minutes.
Stir in the salt, pepper, brown sugar, and mace. Add the hot mixture gradually to slightly beaten egg yolks, stirring constantly.
Beat into mashed vegetables, blending thoroughly.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into rutabaga mixture.
Turn into a 1 1/2 quart casserole.
Toss in bread crumbs with butter and cheese.
Bake at 325°F about 50 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of casserole.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1048 Calories from Fat 418

% Daily Value*

Total Fat 47 g72.4%

Saturated Fat 22.7 g113.7%

Trans Fat 0 g

Cholesterol 715.7 mg238.6%

Sodium 2344 mg97.7%

Total Carbohydrates 114 g37.9%

Dietary Fiber 7 g28.1%

Sugars 45 g

Protein 47 g93.5%

Vitamin A 29.6% Vitamin C 0.44%

Calcium 73% Iron 27%

*Based on a 2000 Calorie diet

Rutabaga Souffle Recipe